Cream Cheese Icing (Frosting)
Cream Cheese Icing is beautifully balanced. It has the savouriness of the cream cheese, the sweetness of the sugar and the tartness of the lemon. It is the frosting that is the perfect accompaniment to so many cakes, cupcakes and sweet muffins. Carrot & Walnut Cake, Sweet Carrot & Walnut Bread, Overnight Cinnamon Scrolls… just to mention a few!
Also known as cream cheese frosting, this topping is primarily made from cream cheese, butter, icing (powdered or confectioner’s) sugar, and lemon rind. I also use lemon juice when I want to make the icing a little thinner.
Tips for Cream Cheese Icing
Preparation: To make the icing, always beat the cream cheese and softened butter first. This will remove any lumps and make it easier to incorporate the sugar. When adding the sugar, do so gradually and on a low speed with your mixer. This will ensure the icing reaches the correct consistency, while also avoiding a cloud of icing sugar to the face! Finally, add the lemon – feel free to add more or less to reach your desired flavour.
Variations: As mentioned, Cream Cheese Icing pairs well with various desserts and treats. However, it can be more versatile by enhancing flavours already in the dessert or cake. If using on orange poppy seed cake, why not substitute the lemon for orange. If icing red velvet cupcakes dust with crushed freeze-dried raspberries. Let your imagination go and you’ll come up with some amazing additions that help lift your dish.
Storage: Store the icing in an air-tight container in the fridge. It can typically last for several days and up to a week this way. Bring leftover icing to room temperature and re-whip to restore its creamy texture, before spreading onto your baked goodies.
Overall, Cream Cheese Icing adds a deliciously creamy and tangy finish to a wide variety of desserts, making it a favourite in our household.
Feedback: Let me know in the comments below if you tried the icing. Cheers, Elby!
Want a taste of something more? Try the icing with some of my delicious Cakes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Cream Cheese Icing (Frosting)
A sweet and creamy icing with a twist of lemon – perfect for carrot and banana cakes.
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kcal10
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Ingredients
80 grams cream cheese
40 grams unsalted butter, softened
2 cups icing sugar, approximately
1 tsp grated lemon rind
1 tbsp lemon juice, if required
Directions
- Using the paddle beater on a mixer, beat the cream cheese and butter on medium speed until smooth and creamy.
- Gradually add in the sifted icing sugar, beating on low until fully incorporated. Beat in the lemon rind. If you want a thinner icing add the lemon juice, 1 teaspoon at a time, until the frosting is the desired consistency.
The calories are per serving and based on the full amount of icing used for a cake that yields 12 slices.
Try this icing on my Carrot & Walnut Cake. If you are looking for chocolate flavouring, try my Chocolate Buttercream Frosting.
Notes
- If you don’t have an electric mixer, use a wooden spoon or whisk.